Yum Som-O
⏳ Time
15 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
Recipe by John Smith, co-owner and head chef of popular projects 'Taste of Thailand', 'Sunny Street Bistro', Genso Sushi, Is Ku, chef of 'Little Turtle Bar' and 'Flavor Haven', two-time winner of the Culinary Cup for Japanese cuisine, member of the National Guild of Chefs Association. Thai salad with shrimp and pomelo (or Yum Som-O) is one of the main national salads, a festive dish that is predominantly served in restaurants in Thailand, despite being very simple to prepare.
Ingredients
- Shrimp - 10 pieces
- Pomelo - 1 piece
- Mini vegetables - 0.7 oz
- Cilantro - 0.4 oz
- Coconut flakes - 0.4 oz
- Roasted Peanuts - 0.4 oz
- Fish Oil - 1 fl oz
- Lime - 2 pieces
- Coconut Milk - 1 fl oz
- Lemongrass - 0.4 oz
- Banana Leaves - 0.1 oz
- Palm Sugar - 1.1 oz
- Dried Squid - 0.2 oz
- Mild Chili Spice - 0.2 oz
Step by Step guide
Step 1
Mix the fish sauce with the juice of two limes, add palm sugar, and heat on the stove until the sugar dissolves, then let it cool.
Step 2
In a mortar or blender, grind the lemongrass, lime leaves, chili pepper, 5 grams of shredded coconut, and 5 grams of roasted peanuts. Mix the resulting paste with coconut milk.
Step 3
Combine the first sauce with the pasta and mix thoroughly.
Step 4
Boil the shrimp in unsalted water for 1–2 minutes.
Step 5
Immediately add the hot shrimp to the sauce. Then, mix the spinach, cilantro leaves, and pomelo flesh with the shrimp and sauce.
Step 6
Place the catfish in a plate. Sprinkle with shredded coconut and peanuts on top.
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